Thursday, April 19, 2012

PB&J Muffins

This is my first month participating in the Improv Cooking Challenge over at Frugal Antics of a Harried Homemaker, and I'm so excited! Each month we are given two ingredients to use in a recipe. April's ingredients are peanut butter and jelly, yum! Now if you've read my dessert posts, you'll know I'm not a huge fan of peanut butter, except of course the kind that comes inside a cup. A chocolate cup. :) Anywho, I originally tried these muffins last summer for my boys with the intent of freezing the extra ones because I assumed I wouldn't be eating any. I was so wrong! We went through those muffins in three days! These muffins have just the right amount of sweetness. With only brown sugar in the muffin batter, the preserves really stand out when you take a bite. Feel free to substitute your favorite jam or preserves. I'll be trying pineapple preserves next time as I have half of a jar left in my fridge.PB&J Muffinsfrom Eat at Home1 3/4 cups flour2/3 cup brown sugar2 1/2 tsp. baking powder1/4 tsp salt3/4 cup milk2/3 cup peanut butter1/4 cup vegetable oil1 egg1 1/2 tsp vanillajam, jelly, or preservesCombine flour, brown sugar, baking powder, and salt in a medium mixing bowl. In separate bowl (or stand mixer) beat together milk, peanut butter, oil, egg, and vanilla. Stir flour mixture into peanut butter mixture with a wooden spoon until moist (batter will be slightly lumpy). Drop a heaping tablespoon of batter in greased (or lined) muffin cups. Spread a teaspoon of jam on top of batter. Drop more batter on top of jam. Try to cover up most of the jam with the batter. Bake at 350 for 20 - 25 minutes. I was able to get 14 muffins from this recipe.